Insalata di arugola e parmigiano (arugola p

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Recipe by: sieme

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 bn Fresh arugola
10 lg Mushrooms
15 Lonza slices; thinly sliced
-(cured pork loin)
1/4 c Pine nuts; toasted
20 Parmigiano-Reggiano shavings
1/2 c Lemon juice; fresh squeezed
3/4 c Olive oil
2 tb Parsley; fresh, fine chop
2 tb Garlic; pureed
Salt
Fresh black pepper

Prosciutto may be substituted for lonza slices. Trim the ends of the
arugola, discard any damaged leaves. rinse, dry well and place in a
large bowl. Dry clean the mushrooms with a paper towel and slice very
thinly. Toss immediately with some of the lemon juice and add to the
bowl. Cut the lonza into strips and add to the bowl with the pine
nuts. Prepare the dressing with the reamining lemon juice, olive oil,
parsley, pureed garlic, pepper and a little salt. Pour the dressing
over the salad, tossing lightly and top with the parmigiano shavings.
Serve immediately. Prep time= 20 mins.